Gingersnaps

‘Tis the season for ye cookies…falala la la…la la la la. (This is better read than heard, trust me!)


gingersnaps

Gingersnaps
Yield: 4 dozen
Prep time: 3 1/2 hours (includes resting)
Cook time: 14 minutes

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground black pepper
11 tablespoons unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 teaspoon vanilla extract
1/4 cup unsulfured molasses
1 large egg, at room temperature

Directions:
1. Stir together the dry ingredients.
2. In the bowl of an electric mixer with beater attachment, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
3. Stir in the vanilla, molasses, and egg.
4. Mix in the dry ingredients gradually until the dough is smooth.
5. Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches (5cm) around.
6. Wrap each in plastic wrap then roll them lightly on the counter to smooth them out. Refrigerate the cookie logs until firm.
7. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat baking mat.
8. Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife.
9. Bake for 10-14 minutes, rotating the baking sheets midway during baking, until deep-golden brown.
10. Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.

Recipe adapted from David Lebovitz

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